Curry Puffs


  • Oil for Frying

Pastry Ingredient

  • 2 1/2 cup flour
  • 1 tsp salt
  • 1 tsp baking powder –Shift the above dry ingredients
  • 3 tbsp margerine/butter/ghee
  • 1 egg, beaten
  • cold water just enough for making the dough

Filling Ingredients

  • 1 tbsp cooking oil
  • 5 shallots, chopped
  • 500 g of beef/ chicken, minced
  • 2 potatoes , diced 1 cm cube
  • 2 tbsp curry powder
  • 2 tbsp soya sauce
  • salt and pepper to taste
  • 1 cup water


               To prepare pastry:

  1. Rub the butter/ margerine into sifted flour till fine and crumbly
  2. Mix egg in. Add water gradually.Knead into a smooth dough
  3. Put aside in a saran wrap and place in fridge for 30 mins

              To prepare filling:

  1. Heat oil over high heat .Fry shallot potatoes , meat and curry powder together till oil begin to separate
  2. Add water and season to taste. Turn to lower heat simmer till dry.Remove and cool in a strainer.

             To wrap curry puff

  • Roll out dough on floured surface. Flatten it out
  • Cut out rounds shape approximately 6 cm diameter
  • Fill the rounds with curry fillings. Fold over and flute the edges to seal
  • Heat oil and deep fry puffs till golden brown
  • Drain well. Place them on absorbent paper.
  • Serve hot or cold.

Go up